• Complex tasks require the sequencing of skills .
FOOD STUDIES 11
• Complex tasks require different technologies and tools at different stages .
Please note : All Food Studies courses take into consideration religious customs , special dietary restrictions , and food allergies . The classroom is nut-free .
Recommended
Course Credit Course Duration
Food Studies 9 and / or Food Studies 10 or permission of the teacher based upon previous foods experience
4 credits
Full year
FOOD STUDIES 10 ( FULL YEAR )
Recommended
Course Credit Course Duration Delivery Method
Food Studies 9 or permission of the teacher based upon previous foods experience
4 credits Full Year
Lab-based , using a variety of instructional strategies
In this year-long course , students will get handson experience creating dishes from around the world . They will work collaboratively to plan meals , select and design recipes , and plate and present aesthetically pleasing dishes . Students will further advance their skills by working with new techniques and equipment to prepare recipes of their choice . In addition , this course will explore the relationship between eating practices and mental and physical well-being . Assessment will include student laboratory work , a portfolio and project work .
The Big Ideas explored in this course are :
• Social , ethical and sustainability considerations impact design .
• Complex tasks require the sequencing of skills .
• Complex tasks require different technologies and tools at different stages .
Please note : All Food Studies courses take into consideration religious customs , special dietary restrictions , and food allergies . The classroom is nut-free .
Delivery Method
Lab-based , using a variety of instructional strategies
In this course , students will design recipes and create meals that incorporate an advanced knowledge of ingredients , preparation methods , and cooking temperatures while considering both local and global food issues . Food presentation will play an important role in this course as students enhance their plating skills and learn how to promote and market their creations . Assessment will include student laboratory work , a portfolio , presentations and project work .
The Big Ideas explored in this course are :
• Services and products can be designed through consultation and collaboration .
• Personal design interests require the evaluation and refinement of skills .
• Tools and technologies can be adapted for specific purposes .
Please note : All Food Studies courses take into consideration religious customs , special dietary restrictions , and food allergies . The classroom is nut-free .
FOOD STUDIES 12
Recommended Food Studies 11
Course Credit Course Duration Delivery Method
4 credits Full year
Lab-based , using a variety of instructional strategies
Food Studies 12 builds on previously learned skills and techniques and engages students in advanced food preparation and presentation
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